Honduras, Finca Las Flores

La Paz, Honduras

This Honduran coffee is bursting with flavors of fresh Cranberry, Caramel, and 65% Chocolate.

Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father’s midsize farms, which came into the family in the early 1990s. Natural-processed specialty coffees from Honduras are still relatively new to the market, but they are increasing in popularity. Quality-focused producers are experimenting with processing due to the increased market for these kinds of coffees from more countries. The coffee is generally picked ripe and sorted for quality, then placed on raised beds or patios to dry for a month or more.

La Paz, an area famous for coffee production in Honduras, is high in elevation with cool temperatures. These factors cause coffees to ripen slowly, developing sugars that are then processed in these comfortable climates. These coffees have high fruity sweetness with flavors of berries or peach.

Bean Origins

Natural-processed specialty coffees from Honduras are still relatively new to the market, but they are increasing in popularity. Quality-focused producers are experimenting with processing due to the increased market for these kinds of coffees from more countries, The coffee is generally picked ripe and sorted for quality, then placed on raised beds or patios to dry for a month or more. A cross of Caturra and Mundo Novo made by Instituto Agronômico de Campinas, Brazil; released in 1972.